Sorta chocolate fudge balls

This was made from a failed chocolate sauce recipe, I didn’t want to waste the ingredients and this it what became of the sauce.

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Not quite chocolate fudge balls BigOven - Save recipe or add to grocery list
Prep Time 10-15 Minutes
Cook Time Nil
Servings
Ingredients
  • 395 gram Can condensed milk I used light.
  • 200 gram Dark chocolate
  • 250 gram Plain chocolate biscuits
  • 1 1/2 cups Dessicated coconut
Prep Time 10-15 Minutes
Cook Time Nil
Servings
Ingredients
  • 395 gram Can condensed milk I used light.
  • 200 gram Dark chocolate
  • 250 gram Plain chocolate biscuits
  • 1 1/2 cups Dessicated coconut
Instructions
  1. Blitz in a food processor the biscuits until nice and fine.
  2. Break chocolate into it's squares, place in a glass bowl and melt over a pot of low boiling water as bain marie style (do not get water in your chocolate). OR place in the microwave for approx 1 minute, stir and see if it needs a little more, it is better to under melt than over melt.
  3. Pour the condensed milk into the melted chocolate and stir until combined and smooth. Add the biscuit crumbs folding in until all mixed. Pop in the fridge for 5 mins.
  4. Pour coconut into a dinner plate sized dish. Roll balls of the chocolate biscuit mix and coat in the coconut doing 6 or so at a time. Place in a lidded container until all the mix is gone. Store in the fridge.
Recipe Notes

I'm not sure if this turned out to be more of a fudge mix or a truffle type mix as it was made from a mistake chocolate sauce. I hate wasting ingredients.

If you like these a little softer take them out of the fridge for 5 mins before eating.

Chocolate ripple biscuits are like Oreos without the cream so any plain biscuit would do. Because of the condensed milk sweetness I'm not sure how it would be if you used a cream biscuit.

If you have a sweet tooth use milk chocolate, my preferred chocolate is 70% cocoa. If you like a sweetness between try milk chocolate with an added tablespoon or 2 of cocoa or half and half chocolate.

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